Put plenty of water to cook in a large saucepan. Season with a handful of salt and introduce the oxen.
Cuy them during 8-10 minutes, remove them from the water, let them get them squeaking and demise them.
Chop the onions finely and poach in a pan with oil. Add the meat from the sea oxen and mix well. Heat the brandy and flambea. Add the tomato sauce and remix.
Fill the shells of sea oxen. Mix the breadcrumbs with the chopped parsley and sprinkle. Place on top of each , a couple of pieces of butter and gratin in the oven during 4-5 minutes.
To serve, put it at the bottom of the plate, a bed of lettuce in julienne, place on top of the sea ox and garnishee with half a lemon.
The female sea oxen, are tastier than males. To differentiate them, we just have to take them upside down and look at the triangle they have in their belly, if it's short and wide, it's a female, and if it's long and narrow it'll be a male.
Recipes easy to https://recetasdecocinafaciles.NET /